I cook at home the herring of a spicy ambassador according to GOST, I managed to achieve a taste that awakens nostalgia.

And today in our menu is unusually tasty and no less popular. herring And not what, but cooked according to GOST 1084! Yes, the same barrel herring that was once sold in barrels and delighted ordinary Soviet citizens with its taste.



This guest had 6 main bouquets of spices and seasonings. Well, we decided to use the sixth, as in our opinion it is most suitable not only for the use of herring as the main dish. But also as an ingredient to many cold salads of the time. Like coats.

Spicy Ambassador's Herring Ingredients

• 1 liter of water
• 800g fresh-frozen herring
• 0.75g cloves
• 1g coriander
• 0.6g cinnamon
• 0.15g bay leaf
• 0.15g dry mint
• 0.2g nutmeg
• 2g sweet pepper
• 0.6g black pepper peas
• 0.25g dry chili pepper
• 25g sugar
• 90 g coarse salt (or 80 g fine salt, not iodized)

Preparation

1. First you have to prepare the fish. The herring is freshly frozen, and for a start it would be good to give it time to get rid of excessive hardness and allow at least most of the ice crust to melt. Under no circumstances should it be disemboweled or the head removed. Maximum cleaning and washing with water. So the herring will be fermented from the inside during salting.
   
   
   
2. Now take all the dry ingredients, 10g sugar and 50g salt. Mix them in a mortar and a little grind. No need to be too zealous, just walk a little pestle. It is important to reveal the aroma of spices so that the herring fully absorbs it. It's only a few seconds of work if you use an ordinary blender.
   
   
   
3. From the remaining sugar and salt, prepare a tuzluk. It's basically brine. To do this, put 2 liters of pure water on the fire and pour salt and sugar into it, then cool the resulting solution.
   
   
   
4. The most interesting thing remains. Rub the fish with mixed spices and let it stand for at least 2 hours, putting the carcasses down. After a couple of hours, fill it with a cooled tuzelok and cover it with a small oppression, for example, a plate. And leave the herring to prepare for three days at least. Take the fish out of the brine, gut and use as you like. She's ready.
   
   
   

First of all, I want to say that after 3 days, the herring really becomes tasty and ready for serving. But. The more time she spends in the brine, the better. Remember the old days when fish carcasses were taken from the bottom of huge barrels in the market. And they were the most delicious. It's the fermentation process.



Just remember to remove the insides, head and fins. And inside the carcass, you need to carefully, using a knife and running water, remove all black films. This will protect you from the bitter aftertaste. Herring is ready and can be served simply sliced or used as an important ingredient for another dish. For example, fur coats or foresmacht. Bon appetit.

about:blank

Here's the video recipe!